Sally Webb cooks up sweet and savoury Christmassy treats with festive Mackays Jam…

Mackays Jam Recipes

‘Tis the season to be jolly, and nothing brings Christmas cheer quicker than a glazed ham, right? Taking up Mackays‘ bloggers’ challenge to utilise their Yuletide-themed jams and marmalades in any recipe of our choice, my mind immediately turned to slices of glazed ham served on Boxing Day with homemade chips, pickles, chutneys, bubble and squeak and leftover turkey – possibly the best meal of the year.

To make this simple glaze that renders the meat deliciously sweet, the key ingredient is Mackays Christmas Marmalade with Cranberries, which is exclusive to their online shop. Mackays make all of their preserves using traditional methods – in open copper pans and in small batches, which are hand-stirred.

Glazed Ham

Mackays Marmalade Glazed Ham

You Will Need

A ham (the recipe can be adjusted to suit any size). Mine was from Sainsbury’s and a very reasonable £4 for 750g.
For the glaze:
1 jar of Mackays Christmas Marmalade with Cranberries
1 jar of honey
1 small orange
A handful of cloves


Adjusting the number in relation to the size of your ham (mine was only a little ‘un at 750g), spoon three tbsp Mackays Christmas Marmalade with Cranberries into a mixing bowl (roughly a tbsp for every 250g). Add an equal amount of honey and stir. Quarter your orange and add the juice to the mixture (half for a small ham, the lot for a larger one), before grating the zest into the bowl (again, half for a small ham). Season to taste.

Pop your ham into a large pan of water and bring to the boil. Allow to simmer for half an hour per 500g, removing any white froth that forms atop the water throughout. Preheat the oven to 180 degrees. Remove the ham from the pan and allow it to cool slightly.
Depending on your ham, you might need to remove the hard layer of skin from the top, but ensure you leave enough fat to score into diamond shapes. Press a clove into each incision cross. Cover the top of the ham with your glaze mixture and bake in the oven until the glaze looks crisp and golden (I left mine in for about 20 mins). Leave to cool and serve.

So, what to do with Mackays Christmas Preserve with Mulled Wine? Well, having tasted it and realised how darn delicious it is on its own, the answer was clear – Christmas scones to be served with said jam and a little brandy butter. This preserve is made using whole berries grown in Scotland, so it’s full of fruity goodness and extremely festive thanks to the addition of mulled wine.

I adjusted a simple scone recipe from BBC Good Food to include orange zest and a sprinkling of cinnamon, so here it is.

Christmas Scones

Mackays Christmas Preserve served with Christmas Scones and Brandy Butter

You Will Need

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
Zest of half an orange
Two large handfuls of sultanas
Half a tps of ground cinnamon
Beaten egg, to glaze

To Serve

1 jar of Mackays Christmas Preserve with Mulled Wine
A tub of brandy butter


Preheat the oven to about 200 degrees. Measure out the flour and stir in the salt and baking powder. Cube the butter and rub it into the flour until you have a bowl of fine crumbs. Add the sugar.

Add the vanilla and zest to the milk. Make a well in the dry mixture and pour in the milk before quickly combining it with a knife. Once you have formed a dough, flour the work surface and pat the ball of dough until it’s about 4cm deep. Select your Christmas-related cutter of choice – mine was a star – and cut out your scones. Place them on a buttered baking tray.

Pop them in the oven for just 10 to 12 mins until golden. Serve, as soon as you can without burning your mouth, with Mackays Christmas Preserve and brandy butter for an afternoon tea with a distinctly Christmassy feel.

 Christmassy Scones

Sally Webb

Sally Webb

Sally'’s favourite things include Sunday roasts after long country walks, BBC adaptations of Jane Austen novels, all things pasta and her dog Tiggy. Sally is currently sporting a rather large ‘preggalump’ and has not just eaten all the pies.

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